3 ripe big mangoes, peeled, seeded, and chopped
10-12 red plump strawberries, washed and stemmed and crushed with a potato masher or with your hands
6-7 dried apricots (optional), sliced
4 cups sugar
3 tbsp lemon juice
Put all the fruits together in a deep bottomed vessel and add the sugar and lemon juice. Place the vessel on medium flame and let it come to a boil once the sugar melts. Now reduce the flame and keep stirring the mixture every 3-5 minutes, scraping the sides as you do. Remove the scum (the frothy layer on top ) from time to time to get a clear jam. The fruits will slowly start melting and the mango chunks transparent. With the help of a masher or the back of a wooden spoon, crush the pulp as much as you can. Let the mixture simmer on a low flame till the consistency thickens and becomes syrupy. Keep a steel bowl or plate in the freezer and once cold enough, place a drop of the jam on the plate and put it back in the freezer. After 3-4 secs take it out and see if the drop is runny while tilting the plate/bowl. If it holds its place, your jam is ready to be jarred. Use clean and dry air tight jars and transfer the jam. Keep the lid open and let it cool completely before keeping in the refrigerator.